This recipe was featured in Penzey’s Spice magazine a couple of years ago around the holidays. I made the dip thinking it might be fun to try something new, but the flavor was WAY better than the ingredients imply. Zesty and warm and creamy…it’s a great party hit!
Author: Penzey’s Spices
Prep Time: 10 minutes (baking time is 20 ish)
1 10 oz package frozen, chopped spinach, thawed and squeezed dry
1 8 oz package cream cheese, softened
6 T milk
2 Cups tomatoes, seeded, chopped (=about 4 medium)
1/2 C onion, minced (=1 small onion)
2 t crushed jalapeno pepper, rehydrated in 1 T of water
4 large pitas, cut into 6ths
1 t ground cumin
1 t lemon pepper
2 T EVOO
1. Preheat oven to 400. Squeeze the excess water out of the spinach. In a large bowl, combine the spinach, cream cheese, milk, tomatoes, onion, and crushed jalapeno pepper. Mix well to blend thoroughly. Spoon into an ovenproof quiche/small pie pan. Bake for 20 minutes.
2. While the dip is baking, cut the pitas into wedges. Mix the cumin and the lemon pepper together in a small bowl. Place the pitas on a nonstick baking sheet (lined with parchment paper or your silpat) and brush with the EVOO, sprinkling the spice mixture as you go.
3. When the dip is finished baking, broil the pitas until LIGHTLY browned, about 3 minutes. Let the dip cool briefly, then serve with the toasted pitas!